Turkey Sausage Breakfast Burritos
A soft flour tortilla wrapped around a combination of refried beans, hashbrowns, scrambled eggs, and cheese.
Serving size: 1 burrito (3/4 cup beans, 6 tablespoons hashbrowns)
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 400° F (350° convection). |
| Golden Grill® Hashbrown Potatoes |
1/2 carton
|
Cover hashbrowns with hot tap water (140° to 150° F). Let stand 20 minutes; drain. |
| Santiago® Refried Beans |
1 bag
|
Place refried beans in steamtable pan. Stir in boiling water; cover. Hold at least 25 minutes. Stir before serving. |
| Water, boiling |
1/2 gal.
|
|
| Egg substitute, liquid |
3 cup
|
Combine next 2 ingredients. Cook over low heat, stirring occasionally, until consistency of scrambled eggs. |
| Milk, low-fat |
1/2 cup
|
|
| Turkey sausage, ground |
2 lb.
|
Cook sausage; drain. |
|
|
In half-size steamtable pan, combine hashbrowns, eggs, and sausage. Cover; bake for 30 to 40 minutes or until temperature in center of pan reaches 140 F. Stir once during baking. |
| Flour tortillas, 10-inch |
50
|
Place tortillas in steamtable pan; cover with foil. Bake at 350 F for 15 minutes or until hot. |
| Monterey Jack or cheddar cheese, low-fat, shredded (optional) |
3 lb.
|
To serve each burrito, spread one tortilla with #20 dipper of beans. Top with #10 dipper of hashbrown mixture. If desired, top with 1 ounce cheese. Fold tortilla over filling, both sides and ends, to enclose it completely. |
|
|
Note: If desired, Breakfast Burritos may be prepared individually in microwave oven. Prepare as directed through step 6. Enclose fillings as directed in step 8. Heat each burrito in microwave oven on high power for 30 seconds. |
Nutritional Information Per Serving
| Calories — 243 |
Protein — 10.63 g |
Fat — 8.33 g |
| Carbs — 35.96 g |
Iron — 2.39 mg |
Sodium — 411 mg |
| Potassium — 123 mg |
Zinc — 0.169 mg |
Vitamin A — 75.93 IU |
| Riboflavin — 0.160 mg |
Niacin — 1.52 mg |
Calcium — 17.91 mg |
| Cholesterol — 12.16 mg |
Vitamin B6 — 0.125 mg |
Vitamin B12 — 0.232 ug |
| Thiamine — 0.034 mg |
Phosphorus — 44.97 mg |
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